Independent from Long Beach, California on February 27, 1969 · Page 63
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Independent from Long Beach, California · Page 63

Long Beach, California
Issue Date:
Thursday, February 27, 1969
Page 63
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.=-4--Independent, Press-Telegram Long Beach LICKIN' LEMON COCONUT SWIRLS Walnut Torte, Onion Soup Shine Two culinary specialties to put you and your guests in a Continental mood -- Baked Fresh Onion Soup and Viennese Walnut "Torte -- lend themselves to entirely dissimilar but equally delightful table settings. The hearty soup calls for gay linens and brightly colored potterin. while the torte is elegantly suited to a more sophisticated setting. Both the soup and the torte can be made ahead of time -a boon to party spirits! BAKED ONION SOUP 6 tablespoons butter or margarine 8 onions, peeled and sliced l/ 2 quarts boiling water 7 beef or chicken bouillon cubes Salt Quick grind black pepper 1 cup dry white wine 6 thick slices French bread, toasted y 2 cup grated Parmesan cheese Melt butter in 2-quart saucepan; add onions and cook 10 minutes or until soft and transparent, stirring once or twice. Dissolve bouillon cubes in boiling water (or use 6 cups stock or canned bouillon). Taste and add salt and pepper if needed. Stir. Add to onions. Cook uncovered over low heat about 10 minutes. Add wine; simmer about 10 minutes. Pour soup into heat-resistant casserole; place toast slices on top and sprinkle toast SOUP WITH WALNUT TORTE with cheese. Bake in 425- degree oven about 20 minutes or until very hot and cheese melts. Ladle soup into warmed bowls; spoon pieces of toast on top of each serving. Makes 6 servings. Here's the Viennese Walnut Torte to go with that Baked Onion Soup. V I E N N E S E WALNUT TORTE Confectioners' sugar 6 eggs, separated i/g tsp. salt 6 tbsps. sugar 2 tsps. lemon juice 1 cup ground walnuts (4 or.) 2 tbsps. bread crumbs 3 cups heavy cream % cup instant cocoa mix Shaved chocolate (optional) Lightly grease three 8- inch cake pans; dust with confectioners' sugar. Place egg whites in large bowl; add salt and beat until stiff but not dry- Beat yolks in small bowl until thick and lemon-colored; gradually beat in sugar. Together Add lemon juice, walnuts and bread crumbs to yolk mixture and beat well. Fold in egg whites. Spread batter in prepared cake pans. Bake in 325-degree oven 25 minutes, or until done. Cool completely in pans on wire rack, then gently remove layers from pans. To make topping, combine heavy cream and cocoa and beat until stiff. Use 1 cup of topping to spread on top of each layer. Place layers on top of each other and spread sides of cake with remaining topping. Decorate with shaved chocolate if desired. NOTE: This torte is best made the day before and refrigerated overnight. New Look in Rutabagas For a new look in rutabagas, halve, pare, and slice them into half-moon wedges; then cut each into three even-sized triangles. For a new flavor of rutabaga add sugar to the cooking water: about 1 teaspoon to 4 servings. Milk Valuable Milk should not be omitted in the reducing diet. Milk gives more nutrition for the calories involved than any other food. If the diet must be very low in calories, buttermilk or skim milk should be used. 1 pkg. HUsbuiy Hot Roll Mix % cup warm water 1 «tt 1 pkg. (IS'/i oz.) Pillsbury Buttercream Lemon Frosting Mix 1 cup dairy sour creaml 1 can (Si/, oz.) or I'/j cups flaked coconut 2 tbsps. butter or margarine, softened In a large mixing bowl, dissolve yeast In water. Stir in egg. Add the flour mixture; blend well. Cover. Let rise in warm place until doubled in size, 30 to 45 minutes. Measure % c u p dry frosting mix by spooning lightly into measuring cup and leveling off. Set aside for filling. In medium sauce pan combine remaining frosting mix and sour cream. Bring to a boil, stirring constantly. Pour into greased 13x9- inch pan; spread evenly over bottom of pan. Sprinkle evenly with coconut. Roll out dough on floured surface to 18x12- inch rectangle. Spread with softened butter and sprinkle evenly with reserved frosting mix. Roll up jelly-roll fashion starting with the 12-inch side pressing to seal edges. Cut into twelve 1-inch slices. Place slices cut-side down on top of coconut mixture about 1 inch apart. Bake at 375 degrees for 25 to 30 minutes or until light golden brown. Let stand a few minutes; invert and carefully remove pan. Serve warm or cold. Makes 12 large rolls. LEMON COCONUT SWIRLS GOOD FOR FINALS Make Batch of Cookies for Sunday Sunday Tea suggested menu with sponge cookies: Assorted Finger Sandwiches Sponge Cookies Beverage SPONGE COOKIES 3 Ige. eggs % tsp. salt Y 2 cup sugar 1 tsp. vanilla % cup unsifted flour, stir to aerate before measuring Separate eggs, putting whites into a medium mixing bowl and yolks into a small one. Beat whites and salt until soft peaks form; gradually beat in 14 cup of the sugar until stiff peaks form. Without washing beater, beat yolks slightly; gradually beat in remaining 14 cup sugar until thick and ivory color; add to beaten egg whites; add vanilla; beat gently to combine. Gradually and gently beat in flour. Drop by level teaspoonfuls, a few inches apart, onto buttered cookie sheets. Bake in preheated 350- degree oven 6 to 8 minutes. With a wide spatula remove to wire racks to cool. Put together with chocolate frosting; makes about 30 sandwich cookies. A Message of Fruity Import: Pineapples. Peaches. Pears and Cherries. They're all mixed with fresh, fluffy Foremost Cottage Cheese. Wherever fresh, fluffy foods are sold. FASTIDIOUSLY FRESH

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